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Reducing Waste

Reducing waste across the supply chain is critical for the survival of the industry and the planet. Markon does our...

Getting to the Root of Fall Produce

After months of sweet corn, juicy tomatoes, and plump strawberries, customers are ready to make the seasonal shift to fall...

Fall Fruits

Fall menus transition out of the bright, tropical flavors of summer into comforting, subtly sweet notes from tree fruits like...

Firsthand News from Markon Summit 2022

We talked to Ronnie Gilmore, District Sales Manager at Markon member Ben E. Keith about the recent Markon Summit. He’s...

MENUS WITH VACATION CUSTOMERS IN MIND

With sunny skies and schools out, the summer months are packed with vacationing diners. Serve them dishes that make their...

Outdoor Dining Foods

Summer is the time for showcasing fresh fruits and vegetables—especially for customers who enjoy dining al fresco. Salad Season. Crunchy...

Hot Grill Summer – With Burgers, Kebabs & More

The distinct sizzle of the griddle. That first bite, combining a juicy patty, tomatoes, lettuce, and onion between a sesame...

Modern Family Favorites for Summer

Today’s kids are more adventurous than their parents were—and have the sophisticated palates to prove it. Load your summer menu...

Celebrate the Fourth of July

Independence Day is ripe with opportunities to spotlight fresh produce. Draw in customers with on-theme drinks and dishes, LTOs, and...

The Latest Sustainability Trend: Climatarianism

The climatarian movement, a new campaign aiming to stop global warming by getting consumers to change their eating habits, continues...

Earth Month 2020: Going All In

4Earth Farms’ approach to sustainability is that it’s both the right thing to do and good for business – so...

Earth Month 2022: Moving Forward with Stronger, Earth-Friendly Initiatives

COVID-19 turned the world upside down for restaurant operators everywhere – but the focus is slowly starting to shift from...